100% Whole WHEATAmazing how well this dough came out. Very tough to work with but the flavor was worth it.457g KA Whole wheat216g Water216g Milk1.75tsp Salt2tsp Olive oil1.5tsp honey1/8 tsp IDYbased on the formula posted here http://www.pizzamaking.com/forum/index.php/topic,5682.0.htmlUsing this method The new cheese is amazing...major step up from $8/pound Galbani(Precious). So much more flavor and for only $2.35/pound thanks to a friendly pizzeria owner. Low-moisture whole milk Arrezzio/Sysco Baked at 580F stone temp for 6.5min

I know this is an older post but thanks for posting your formula. I'm going to mix up that dough for tomorrow's dinner! How long did you ferment?Any tips on shaping it? Do you still make it the same way or have you modified your dough over the past few months?

I know this is an older post but thanks for posting your formula. I'm going to mix up that dough for tomorrow's dinner! How long did you ferment?Any tips on shaping it? Do you still make it the same way or have you modified your dough over the past few months?

The last time I made this dough, I dropped the hydration to 85% which made it much more manageable. After you divide the dough into balls, keep a good layer of flour under and around them as they will spread while resting. For bench flour I use white bread flour. slight cheat As for shaping, coat/dip the balls in flour and gently stretch the dough. Since it is very extensible it shouldn't take long to get it to the desired size. Gentle is key as it will rip...you can see an example in the cheese pie below. I think 14" is a bit large for this formula, at least with NY-style thickness.

When I was new to pizza making I was able to make a good whole wheat pizza using Villa Roma's method before I could even make a decent white one. Anywho that cheese looks great I will peak around delis for it.

These VR threads are very good! I made a WW pizza at 85% hydration today using a 12 hour preferment, a 10 minute hand mix, and 5 hour ferment. I think the dough needed a bit more yeast or a bit more time. But it was very good pizza. WWP Forever!!

You might notice in the pic a bit of WWF on the bottom of the pizza, I was wondering what others think about the presence of WW Bench Flour on their pizzas, I was going to use a white flour for stretching, (which now has no taste presence) but I wanted the pizza to be purely WW. Flour,Water,Salt,Yeast, and EVOO because it is good.